Recipe: Chicken Enchilada Wreath

Superbowl is right around the corner! And for those of you who are having people over, this recipe is for you! This is a great recipe to make to fill up your guests tummies as it technically serves 16 people. That is if everyone only gets 1 piece. It takes a few minutes to prepare so get it ready before your guests arrive and pop it into the oven once they arrive!

 What You'll Need:
2 cups chopped chicken (about 2 chicken breasts)
1/4 cup chopped or diced blacked olives
1 cup shredded taco cheese
1 can (4 oz.) chopped green chilies, undrained
1/2 cup mayonnaise
1 Tbsp Southwestern Seasoning Mix
1  tomato shopped or diced
1 tsp lime juice
2/3 cup finely crushed tortilla chips
2 pkgs. crescent rolls
salsa (for when it's done)
sour cream (for when it's done)

 Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl.

Mix it real good.

 Add chopped tomato, chips, and lime juice to chicken mixture.

 Mix well.

 Crush a small handful of chips and place into a wide container.

 Place dough onto chips and press down

 so chips adhere to dough.

Arrange triangles, chip side down, in a circle on a 13" baking stone or pizza pan. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center.

Scoop chicken mixture onto the wide ends of the triangles.

Then sprinkle with some more shredded cheese.

Bring points of the triangles up over filling and tuck under wide ends.

Do not cover filling completely. It should show in between each triangle.

If you have any left over chips, sprinkle on top and press lightly into the dough.

Bake 20-25 minutes or until golden brown.

Cut in between each croissant.

Serve with salsa and sour cream.